Peruvian Spicy Guinea Pig Stew (ají De Cuy)
Peruvian-Chinese cuisine is a unique blend of flavors and ingredients, and one of its most famous dishes is the Peruvian Spicy Guinea Pig Stew, also known as Ají de Cuy. This dish is a spicy and savory stew that is a popular delicacy in Peru, especially in the Andean region.
Ingredients
- 1 guinea pig, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 ají amarillo peppers, seeded and diced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 cups chicken broth
- 2 potatoes, peeled and cut into chunks
- Salt and pepper to taste
Instructions
- Season the guinea pig pieces with salt and pepper.
- In a large pot, heat the vegetable oil over medium heat. Add the guinea pig pieces and cook until browned on all sides. Remove from the pot and set aside.
- In the same pot, sauté the onion, garlic, and ají amarillo peppers until the onion is translucent.
- Stir in the ground cumin and dried oregano, then return the guinea pig pieces to the pot.
- Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the guinea pig is tender and the potatoes are cooked.
- Adjust the seasoning with salt and pepper, and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Measuring spoons Wooden spoon
Tools
Stove
Serving suggestions
Serve the Peruvian Spicy Guinea Pig Stew with steamed rice and a side of pickled vegetables for a complete meal.
Tips & tricks
For an extra kick of heat, add more ají amarillo peppers or a splash of hot sauce to the stew.
Cost
$20